champagne "crab" soup
(1 rating)
No Image
I try to be a thrifty cook, so I used imitation crab for this soup and cheap champagne. You could use real crab but I wouldn't bother spending more on the champagne as it will taste pretty much the same. No cream makes it healthier.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For champagne "crab" soup
-
8 oz imitation crab
-
3 tbs flour
-
2 tsp salt
-
2 tsp pepper
-
1 tsp cayenne pepper
-
2 quarts milk
-
1 and 1/2 tbs fresh lemon juice
-
1/4 cup champagne
-
1 tsp lemon pepper
-
2 and 1/2 tbs butter or margarine
-
1 tsp parsley
How To Make champagne "crab" soup
-
1Put the "crab" in a food processor and puree.
-
2In a saucepan, saute the celery in the butter until it is soft and yellow.
-
3Add the salt, pepper, cayenne, lemon pepper, and flour and stir. This will be thick. Turn off the heat for a minute.
-
4Stir in the pureed "crab" and mix until all the flour butter mixture is absorbed.
-
5Return to heat and stir in the milk a little at a time, stirring constantly.
-
6Add the lemon juice, champagne and parsley, heat and stir.
-
7Have a glass of the remaining champagne and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT